石花菜酸奶片货架期研究  

Shelf life of gelidium amansii yogurt slice

作　　者：李帅楠 江鑫 郭珩宇 欧阳可宣 张路晓 朱丰 陈锡萍 赵兰 LI Shuai-nan;JIANG Xing;GUO Heng-yu;OUYANG Ke-xuan;ZHANG Lu-xiao;ZHU Feng;CHEN Xi-ping;ZHAO Lan(College of Life Science,Fujian Normal University,Fuzhou 350117,China)

机构地区：[1]福建师范大学生命科学学院,福建福州350117

出　　处：《粮食与饲料工业》2018年第7期13-18,共6页Cereal & Feed Industry

摘　　要：利用质构测定技术、双歧杆菌及微生物检测技术分析石花菜酸奶片在4℃和常温条件下的品质变化情况,并分析质构特性变化与感官评分变化的相关性,探寻更加适宜的储藏条件,结果表明,储藏过程中,石花菜酸奶片在4℃下的质构特性、双歧杆菌活菌数、菌落总数和感官都比常温条件下稳定,铝箔密封包装效果优于PE塑料密封包装,随着储藏期的延长,酸奶片的品质逐渐下降,硬度、咀嚼性、双歧杆菌活菌数、感官评分下降,黏性和菌落总数上升。在第180d时品质下降,但基本符合品质标准。因此,控制的关键期在180d左右。We analyzed the quality changes of gelidium amansii yogurt slice at 4℃ and room temperature using TPA and bifidobacterium and microbial detection technology.Moreover,we analyzed the correlation between the changes of texture characteristics and sensory scores to explore more suitable storage conditions.The results showed that the texture characteristics,number of viable bifidobacterium,total number of colonies,and sensory scores of gelidium amansii yogurt slice at 4℃ were more stable than those at room temperature.Similarly,the effect of aluminum foil sealed packaging was better than that of PE plastic sealed packaging.With the extension of storage period,the quality of gelidium amansii yogurt slice including hardness,chewiness,number of viable bifidobacteria and sensory scores were gradually decreased,however the total number of stickies and colonies were increased,respectively.Additionally,on the 180 th day,the storage quality was dropped,nonetheless it essentially met the basic quality standards.Hence,the critical period of quality control during prolonged storage of gelidium amansii yogurt slice was about 180 days.

关 键 词：酸奶片 石花菜 质构 双歧杆菌 货架期 

分 类 号：Q949.293.2[生物学—植物学] TS254.7[轻工技术与工程—水产品加工及贮藏工程]